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In our family we absolutely LOVE a nice roast dinner! I’ve got lots of fantastic recipes on here to help you make the dream roast, and these OXO roast potatoes are something I’ve been meaning to write up for YEARS!
I love to make these in my Ninja Foodi, and this recipe will show you my method, however, if you’re wanting to use the oven instead then see below for how to achieve this too!
These OXO roast potatoes make the perfect side to just about any meal, but I particularly love to serve them alongside a Ninja Foodi roast beef joint or slow cooker roast beef, air fryer pigs in blankets and a delicious jug of beef gravy.
For me roast potatoes should be crispy, and ideally not drowning in grease. These potatoes are lovely and soft and fluffy on the inside while being crispy on the outside. Be sure to check out my tips for crispy roast potatoes too while you’re here, or Marmite roast potatoes.
This particular recipe was originally cooked in the *OP500UK, which has now been replaced with the *OL550UK but as long as your Ninja Foodi has the air crisp/air fryer and pressure cooker options you’ll be able to recreate this recipe at home in under 30 minutes. I’ve also made it in the OL750UK more recently with the same results too.
Why not check out some of my air fryer potato recipes too?
Ingredients for OXO roast potatoes:
250ml water
600g potatoes
1 OXO stock cube (I used beef)
1 teaspoon of vegetable oil
Method to make roast potatoes with an OXO cube:
Add 250ml of water to the Ninja Foodi pressure cooker bowl (minimum!)
Peel, wash and chop your potatoes as required. I like to go for medium potatoes cut into 2-3 pieces.
Pressure cook for 3 minutes and then use the quick release setting to remove the pressure.
Drain the potatoes and discard the water.
Shake up the drained potatoes in the pressure cooker pot to rough up the edges a little.
Transfer the potatoes to the air fryer basket.
Cook on 190C for 10 minutes on the air crisp / air fry setting.
Warm up the vegetable oil in a pan and then crumble in your stock cube.
Pour this oil OXO mixture over the potatoes and mix well.
Cook at 200C for 6-8 minutes, again on the air crisp / air frying setting. Shake halfway through to avoid sticking.
Depending on the size of your potato you may need a couple more minutes, so exercise your common sense here!!
I find that 18 minutes is perfect for the size of potato that I like to serve to my family. We tend to get medium potatoes, but if you’ve got large ones just cut them up into smaller pieces if you want them to cook faster.
What are the best potatoes for OXO roast potatoes?
I believe that Maris Piper are the absolute best potatoes to turn into just about any roast potatoes, from my own experience. Russet potatoes are another favourite of mine, but they’re not always readily available in the supermarket here in the UK where I shop.
Which are potatoes are the best to roast? < This might give you a help with choosing the best potatoes for roasties!
Can you cook these potatoes from frozen?
Sure thing! I like to pressure cook them, drain, fluff up slightly and then air fry / crisp for 5 minutes. Once I’ve done this I will freeze flat on a baking tray, for an hour or two, in the freezer, before I place them into a freezable container and label accordingly.
I then add the OXO mix before I cook from frozen, and cook for around 20 minutes using the same temperatures as this recipe. Shake the air fryer basket a couple of times while cooking, just to avoid the potatoes sticking.
I feel that preparing and freezing foods in advance can be a great way to save some time/effort/washing up when I’m short on time and have a lot to do. This is particular important on a Sunday, when I’m feeding a little crowd, and want to make a tasty dinner with minimal time spent in the kitchen.
Want to make OXO roast potatoes with baby potatoes?
Yes, absolutely. Cut down the cooking time if you’re going to do this. I would pressure cook for 1 minute, quick release the pressure/steam and then air fry/crisp for a minimum of 10 minutes. I’ll add the OXO mixture halfway through and then keep an eye on the potatoes to ensure that they’re crispy before I serve them.
What herbs work well with OXO roast potatoes?
Rosemary works well for these potatoes, I also love to use ground black pepper and sea salt. Works great and gives a nice hit of extra flavour to these potatoes.
How to make oxo roast potatoes in oven:
I would par boil potatoes for 7-8 minutes in boiling water, with a little salt. Then shake up the potatoes lightly, place them in the oven on a roasting tray with hot oil, and cook for around 20 minutes at gas mark 6 (200C / 390F). Add the OXO drizzle and then repeat for at least 20 minutes more. Keep an eye near the end as you may want to cook for a little bit longer.
Is this recipe suitable for Vegans?
The OXO beef stock cubes that I use are NOT suitable for Vegans, however, they do have vegan chicken style stock cubes, and you could definitely use these for this recipe, just crumble into the warm oil and mix well before using the drizzle.
What OXO cubes can you use for this recipe?
Any will work, though beef are my favourite! Chicken are nice too, and both bring an extra hit of flavour to the roasties.
Can you make OXO roast potatoes in the air fryer?
Yes, this recipe was made using the pressure cooker AND air fryer. If you don’t want to parboil or pressure cook first then add around 10 minutes to the cooking time, size of potatoes dependent. Shake a couple of extra times and see near the end how the potatoes are crispy up.
How to do oxo roast potatoes:
OXO roast potatoes
Delicious roast potatoes with an OXO cube mix
Ingredients
- 250 ml water
- 600 g potatoes
- 1 OXO stock cube I used beef
- 1 teaspoon of vegetable oil
Instructions
-
Add 250ml of water to the Ninja Foodi pressure cooker bowl (minimum!)
-
Peel, wash and chop your potatoes as required. I like to go for medium potatoes cut into 2-3 pieces.
-
Pressure cook for 3 minutes and then use the quick release setting to remove the pressure.
-
Drain the potatoes and discard the water.
-
Shake up the drained potatoes in the pressure cooker pot to rough up the edges a little.
-
Transfer the potatoes to the air fryer basket.
-
Cook on 190C for 10 minutes on the air crisp / air fry setting.
-
Warm up the vegetable oil in a pan and then crumble in your stock cube.
-
Pour this oil OXO mixture over the potatoes and mix well.
-
Cook at 200C for 6-8 minutes, again on the air crisp / air frying setting. Shake halfway through to avoid sticking.
-
Depending on the size of your potato you may need a couple more minutes, so exercise your common sense here!!
-
I find that 18 minutes is perfect for the size of potato that I like to serve to my family. We tend to get medium potatoes, but if you’ve got large ones just cut them up into smaller pieces if you want them to cook faster. .
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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